پخت نان و شیرینی For Dummies

by Emily Nolan, مهرک ایروانلو (Translator)

با این کتاب راهنمای قابل فهم، کیک پزی مثل آب خوردن است. در کتاب حاضر ترکیبات و تجهیزات موردنیاز برای کیک پزی، نکاتی درباره ی سامانده ی آشپزخانه، توصیه های کارشناسانه درباره ی تکنیکهای پخت و دستور پختهای خوشمزه برای تهیه ی کوکی جوپرک کشمشی، کیک پنیری، مافین بلوبری و کیکها و شیرینیهای دیگر ارائه شده است. شما هم میتوانید ستاره ی کیک فروشیها، تولدها و مناسبتهای خاص شوید. پس شروع کنید به کیک پزی

Genres: Cookbooks

336 pages, Paperback

First published October 13, 1997

About the author

Emily Nolan is a freelance writer and editor, recipe writer, and recipe developer who contributes food articles to magazines such as Food and Wine. Previously, Emily was the head pastry chef for Philadelphia's Le Bus, which caters to such four-star restaurants as The Four Seasons and Dean and DeLuca. She resides in Brooklyn, New York.

Reviews

[Majuchan]

Recipes are explained thoroughly, not just the how's but also the why's. Picking this book is a good choice for none experienced bakers, as it explains the science behind baking. It covers from the essential ingredients, tools and equipments, basic techniques and when to use them. Recipes included are not intimidating. However some of the ingredients are not available in my area.

[Andrea B.]

I love to bake, and Nolan talked me through techniques which other cookbooks assume I already know. This book even gave me the confidence to bake bread from scratch.